Printable | Taste of Home

Homemade Turkey Soup

1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted

Place the turkey carcass, water, onion, salt and bay leaves in a soup
kettle; bring to a boil. Reduce heat; cover and simmer for 2 hours.

Printed from tasteofhome.com Sep 6, 2008

-----------------------Fold------------------------

Homemade Turkey Soup cont.

Remove carcass; cool. Strain broth and skim off fat; discard onion
and bay leaves. Return broth to the pan. Add carrots, rice, celery
and chopped onion; cover and simmer until rice and vegetables are
tender. Remove turkey from the bones; cut into bite-size pieces. Add
turkey and cream soup to broth; heat through.

Yield: 8-10 servings (about 2 quarts).